The books 18 chapters cover cases with a wide range of legal issues dealing with food such as Litigating Restaurant Reviews in Mr. Chow of New York v. Ste. Jour Azur SA, 759 F. 2d 219 (2d Cir. 1985); Caspian Caviar: Spoilage from Poor Refrigeration in Fidelis Fisheries v. Thorden, 142 F. Supp. 798 (S.D.N.Y. 1956); Cooking Schools: Using the Name “Cordon Bleu” in Le Cordon Bleu v. Littlefield, 518 F. Supp. 823 (S.D.N.Y. 1981); Jewish Weddings: Failure to Serve Kosher Food in Siegel v. Ridgewells, Inc., 511 F. Supp. 2d 188 (D.D.C. 2007); Competitive Recipes: Trade Secret Ramifications in Buffets, Inc. v. Klinke, 73 F. 3d 965 (9th Cir. 1996); and Wine Sales: Shipment Across State Lines in Siesta Village Market LLC v. Steen, 595 F. 3d 249 (5th Cir. 2010). Each chapter features recipes based on the content allowing the reader to experience the material in the book first hand. The book has a fold-out “Timeline of Food” which tracks when certain food arrived in America. Both lawyers and foodies will find interesting the legal disputes over food related in this book.